Tag Archives: dinner

Sweet Potato Curry with Coconut Milk from Karnataka

Dinner, , , , , , , , , , , , , , , , , , ,

When we lived in India I needed to go to Cochin in Kerala for work. The market research session I was attending didn’t start until the afternoon, so I had the morning to explore Fort Cochin. There amoungst the alleyways I found a tiny little bookshop piled high with books. A wonderful little treasure trove. From that store I bought a South Indian Vegetarian cookbook which I love exploring. This recipe is based on that for Urulaikizhangu Saagu which is a Potato Curry from Karnataka. Using sweet potatoes to make a Sweet Potato Curry gives it a slightly richer flavor (and a few more vitamins), and I skipped the process of making homemade coconut milk, and stuck to a store bought can for convenience. It is truly delicious!

Ingredients

  • 3 large sweet potatoes
  • 1 270ml can coconut milk
  • 2 large onions, finely chopped
  • 2 green chilies, de-seeded and finely chopped
  • 2cm piece of ginger, peeled, grated
  • 2 large tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp salt

Spice paste

  • 1 tsp poppy seeds
  • 3 dried chillies
  • 1 Tbsp Bengal gram or Moong dal
  • 1 Tbsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1 cinnamon stick

Tempering

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram or Moong dal
  • 1 dried chilli
  • 1 sprig curry leaves

Directions

  1. Peel the sweet potatoes. Cut into 1-2cm cubes. Cook in salted, boiling water until tender. Drain and set aside
  2. Grind ingredients for spice paste in a mill accessory on a blender or food processor. Gradually add 2-3 Tbsp to make a paste
  3. Heat some oil in a large frying pan. Add all the Tempeeing ingredients and fry until the mustard seeds start to splutter
  4. Add the onions to the Tempered spices and fry until golden, around 3 minutes
  5. Add green chilies, ginger, tomatoes, turmeric, and salt. Fry for about 2 minutes
  6. Add 1 cup of water and turn up the heat (from 6 to 7 on an induction cooktop). Simmer for 4-5 minutes stirring occasionally
  7. Turn down the heat (to 6 on an Induction cooktop). Mix in the spice paste and sweet potatoes and cook for a further 5 minutes, stirring frequently to ensure all ingredient should are well mixed together and the mixture does not catch on the pan
  8. Pour in the can of Coconut Milk and stir to combine thoroughly. Simmer for a few minutes over a low heat.
  9. Serve with rice, idli, dosa, or roti

Lamb shanks with kumara garlic mash

Dinner, , , , , , , , , , , ,

Lamb shanks with red onion reduction and kumara garlic mash

We have had a great time finding butchers since our move to Auckland and while we are lucky to have a really nice one just around the corner from our house, a trip to Hamilton gave us a reason to stop off at the Pokeno Bacon shop and explore the butchery there. These lamb shanks were one of the delicious cuts of meat that we bought there. Looking forward to the next trip south, and the next excuse to stop off there!

This is a hearty dish that really fits with colder weather. The lamb falls off the bone of the lamb shanks, and the red onion reduction gives a nice hearty sauce that goes well with the lamb shanks, but also the kumara (sweet potato) mash. 

Ingredients

  • 2 lamb shanks
  • 2 Tbsp rice flour
  • Sea salt and pepper
  • 1 tomato (ripe)
  • 4 cloves of garlic, finely sliced
  • 2 Tbsp of olive oil
  • 1 large red onion, chopped
  • 5 Tbsp balsamic vinegar
  • 2 stalks of rosemary
  • 1 cup water
  • 1 large kumara (sweet potato) (500g)
  • 1 whole garlic bulb, cut in half across the bulbs
  • 3 Tbsp of coconut or other milk of your choice

Directions

  1. Heat the oven to 180 degrees celsius
  2. Heat a pot of water. Cut an X in the top of the tomato. Dip the tomato into the boiling water until the skin starts to peel off. Remove from the water and peel the tomato. Cut the tomato into small pieces.
  3. Heat a pan to a medium heat. Add the olive oil and 2 cloves of the sliced garlic. Cook until the garlic is golden. Add the tomato pieces and stir. Break the tomato up using a wooden spoon as it slowly cooks. Turn the heat down and allow the tomato to reduce to 1/3 of the starting amount (about 2 Tbsp). Remove from the heat and set aside.
  4. Put the rice flour into a plastic bag and season well with sea salt and freshly ground black pepper. Add the lamb shanks to the bag and shake the bag to coat the lamb shanks with the flour.
  5. Heat a frying pan with some olive oil in it to a medium heat. Add the lamb shanks to the pan and brown the lamb shanks on all sides. Remove from the pan and set aside.
  6. In the same pan, add the onion. Cook for around 5 minutes until the onion is cooked through and lightly browned. Add the other 2 cloves of chopped garlic and stir for 1 minute more. Add the balsamic vinegar and rosemary stalks and turn up the heat. Allow the balsamic vinegar to reduce for 2 minutes.
  7. Add the reduced tomato paste, and 1 cup of water to the pan. Allow to boil on a moderate heat for 3 minutes until the sauce has reduced and thickened.
  8. Remove the pan from the heat and add the lamb shanks to the pan. Cover the pan and place it in the oven. Cook covered at 180 degrees celsius for 90 minutes.
  9. Remove the pan from the oven and baste the lamb shanks by spooning the sauce over them. Cover the pan again and return it to the oven. Cook for another 45-60 minutes until the lamb is tender and falling off the bone.
  10. Cut the clove of garlic in half through the middle so that all of the garlic cloves have been cut in half. Add them to a roasting dish and place in the same oven as the lamb shanks are cooking in. Cook for around 30 minutes until they are roasted golden. Remove from the oven and set aside
  11. Meanwhile, cut the kumara into large pieces (do not peel it). Boil a pot of water and add the kumara with a little salt to the pot. Boil until the kumara is softened through.
  12. Remove the kumara from the pot and carefully peel the pieces. Add the peeled kumara to a foodprocessor. Remove the garlic from the garlic peel and add it to the foodprocessor. Add around 3 Tbsp of coconut milk and puree the kumara and garlic to a smooth paste. Add a little more coconut milk if required to get it to the desired consistency.
  13. Place the garlic kumara mash in the middle of the plate. Top with the lamb shank and some of the onion sauce.
  14. Serve with greens (we served it with pan fried asparagus with sesame seeds, but green beans or a salad would also be nice).

Music to go with it…
Listen on Spotify: Blur – The Magic Whip

Chicken Burgers

Dinner, , , , , , , , , , , , ,

Chicken Burgers

Our son is a big fan of burgers, in all shapes, sizes and meat and veg descriptions. This week I did an order from the butcher and managed to order chicken mince by mistake. While they have lovely anti-biotic free range chickens, somehow I managed to add chicken mince and poussin to the order… The things you do when you are not entirely concentrating on what you are doing. 

Never one to waste food, it sounded like a good excuse to make some chicken and thyme burgers. We topped them with an avocado tahini spread and red onions and mushrooms cooking in red wine vinegar. Even on an after work night it was a quick wholefood meal to whip up, that got the seal of approval from our son (empty plate = seal of approval right?)

Ingredients

  • 500g minced chicken
  • 1 egg
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh dill
  • juice of 1/2 a lemon
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian dried herbs (mix of dried marjoram, basil, capsicum, rosemary, oregano, parsley and thyme)
  • coconut oil to fry

Directions

  1. Mix all ingredients (except coconut oil) in a bowl. This will be a very wet mixture.
  2. Form the mixture into balls a bit smaller than a tennis ball
  3. Heat some coconut oil in a frying pan
  4. Place the ball into the frying pan and press with the back of a wooden spoon or spatula to flatten the ball into a burger.
  5. Fry for 4-5 minutes on both sides until the chicken is cooked through
  6. Serve with tahini avocado spread, red wine options and mushrooms, sweet potato chips and homemade mustard

Music to go with it…
Listen on Spotify: Shout out louds – Howl Howl Gaff Gaff

Prawns in Chilli Garlic Oil

Lunch and Light Meals, , , , , , , , ,

Prawns in chilli garlic oil

Sometimes you really don’t feel like cooking, but that doesn’t mean that you want to eat boring. Or at least we don’t. We had a bag of frozen prawns in the freezer, enough in the fridge to make a salad, and sweet potatoes. 

The garlic, chilli oil that the prawns are cooked in takes a fragrance from the chilli and garlic, but does not become spicy. Using large sized chillies also makes sure that it is not hot from the chilli either. 

Ingredients

  • 20-25 large prawns, shelled, de-veined, but with tails still on
  • 3 Tbsp coconut oil
  • 2 large red chillies, cut into small rounds
  • 5 large garlic cloves, peeled but left whole
  • large handful of fresh coriander, chopped
  • pinch of sea salt
  • a few grinds of freshly ground black pepper

Directions

  1. Heat the oil in the frying pan over a moderate heat. Add the garlic and fry until they start to brown
  2. Add the chilli and fry for a couple of minutes more.
  3. Scoop out the garlic and discard it. Add the prawns to the pan.
  4. Season with a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Fry the prawns until they have changed colour from grey to red, and have started to gain a golden colour.
  6. Add the coriander to the pan and stir quickly before removing the pan from the oven.
  7. Transfer to a bowl and serve.
  8. Makes a good meat dish alongside a meal salad and sweet potato chips

Music to go with it…
Listen on Spotify: Neil Young, Promise of the Real – A Rock Star Bucks a Coffee Shop

Duck Breast with Pomegranate Sauce

Dinner, , , , , , , ,

Duck Breast with pomegranate sauce

Duck is a flavorsome meat, and this powerfully flavoured sauce makes a rich combination, that is quite impressive to serve. The ingredients can be a little expensive to buy, but it does make a wonderful dish for a special occasion. Serve with a salad and sweet potato chips.

Ingredients

  • 2 large duck breasts, skin on
  • coconut oil
  • sea salt
  • freshly ground pepper
  • Pomegranate seeds to garnish
  • Fresh coriander to garnish

Sauce ingredients

  • 2 spring onions, chopped
  • 2 garlic cloves, chopped
  • 1 cm fresh ginger, peeled and chopped
  • 100 ml organic pomegranate juice (check the label carefully to avoid added sugar and additives. The one we found was in a glass jar, and imported from America.)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • pinch of freshly grated nutmeg
  • 1 tsp manuka honey
  • 50 ml fresh orange juice
  • pinch of ground cloves
  • 5 thyme sprigs

Directions

  1. Preheat the oven to 180 degrees Celcius (350 degrees Fahrenheit)
  2. Make a few cuts in the fat / skin of the duck breast. Brush with a little coconut oil and season with sea salt and freshly ground black pepper. 
  3. Fry in an oven proof pan for 5 minutes skin side down on a moderate heat. Turn the duck over and cook for a further 2 minutes. 
  4. Put all of the sauce ingredients into a blender and blend until smooth.
  5. Pour the sauce over the duck, and put the pan with duck and sauce into the oven to cook for around 5 minutes (depending on the size of the duck breast it might take a little more or less time). 
  6. Garnish with fresh coriander and pomegranate seeds to serve. 

Music to go with it…
Listen on Spotify: Burning Spear – Marcus Garvey / Garvey’s Ghost

 

 

Fried Spinach with Garlic and Pine Nuts

Dinner, , , , , , , , ,

Fried spinach with garlic and pine nuts

An easy to prepare side dish, that goes well with Lebanese Lamb burgers and sweet potato fries with aioli to create a meal. Pine nuts are available in most supermarkets these days, try the nuts aisle or a middle eastern goods section.

Ingredients

Directions

  1. First toast the pine nuts in 1 tsp of coconut oil with a good pinch of sea salt.
  2. When the pine nuts are ready, set them aside and wash the spinach.
  3. Transfer the spinach to a large pan and cook with the lid on for 10 minutes until done.
  4. Drain the spinach but do not squeeze it.
  5. Heat 3 tbsp of coconut oil in a large frying pan and fry the garlic until they turn brown.
  6. Discard the garlic
  7. Add the cooked spinach. Fry for about two minutes, transfer to a bowl and sprinkle with the toasted pine nuts.

Music to go with it…
Listen on Spotify: Woods – With light and love

Roast Chicken with Lemon and Garlic

Dinner, , , , , ,

roast chicken with lemon and garlic

Roast chicken is a classic Sunday favorite. This variation has a delicious summery taste to it as a result of the lemon juice in which it is basted. As a variation, try sprinkling with a little pimenton along with the salt and pepper.

Ingredients

  • 1 whole roast chicken (approximately 1.5kg)
  • 1 Tbsp coconut oil
  • 2 tsp ghee
  • 2 garlic cloves
  • fresh oregano and thyme
  • sea salt and freshly ground black pepper
  • 1 lemon halved
  • juice of 1 lemon

Directions

  1. Heat the oven to 180 degrees celcius
  2. Place the chicken in an oven proof baking tray.
  3. Rub the cavity of the chicken gently with one half of the lemon.
  4. Slice the other half of the lemon and place it into the cavity of the chicken.
  5. Add the garlic cloves, thyme and oregano into the cavity as a stuffing
  6. Insert your hand under the skin of the chicken and rub with 1 tsp of the ghee
  7. Rub the top of the skin of the chicken with the other 1 tsp of the ghee.
  8. Squeeze the juice of half a lemon over the top of the chicken.
  9. Sprinkle with sea salt and freshly ground black pepper.
  10. Put into the oven to cook for 20 minutes
  11. Remove from the oven and squeeze the juice of the other half of the lemon over the chicken. Return to the oven.
  12. Bake for 40 minutes more or until the juice of the chicken runs clear when you separate the leg of the chicken from the body of the chicken.
  13. Serve with sweet potato fries, and broccoli with fried garlic, or grilled courgettes with pomegranate and pesto.

Music to go with it…
Listen on Spotify: Oscar and the Wolf – Entity

 

Duck with Passionfruit and Orange Sauce

Dinner, , , ,

Duck breast with orange and passionfruit sauce

This recipe pairs a big flavoured sauce with a big flavoured meat – passionfruit and orange sauce with duck breast. Our son also liked dipping the broccoli and turnip fries that we made to go with it in the sauce.

Ingredients

  • 1 or 2 duck breasts (depending on how many you are cooking for)
  • Juice of 1 large orange
  • pulp of 2 large passionfruit (or 3 smaller ones)
  • 1/2 a red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • few thyme sprigs
  • ghee or coconut oil

Directions

  1. Fry the duck in a little ghee or coconut oil in a medium hot frying pan around 6 minutes on each side – starting with skin side.
  2. Get rid of most of the duck fat from the pan, but retain 1 Tbsp.
  3. Fry onion for a few minutes in the 1 Tbsp of Duck fat. Add the garlic and from for 1 more minute.
  4. Add orange, passionfruit, honey and balsamic vinegar. Cook until reduced to a thick sauce. Season with salt and pepper and remove from the pan. Add thyme and stir.
  5. Serve the orange and passionfruit sauce on the duck breasts, along with sweet potato fries or turnip fries and a salad or broccoli with fried garlic

Music to go with it…
Listen on Spotify: Drive by Truckers – English Oceans

 

 

Stuffed Courgettes with Minced Lamb

Lunch and Light Meals, , , , , , , , , ,

Stuffed courgette with lamb mince

While this recipe reads like a side dish, if you use large enough courgettes, it can also be the main dish. Add a simple lettuce for a full meal.

Ingredients

  • 1 green courgette (zucchini)
  • 1 yellow courgette (zucchini)
  • 1 red onion, chopped
  • 2 garlic cloves, chopped finely
  • 2 slices parma ham, chopped
  • 500g minced lamb
  • 100g mushrooms, chopped
  • 1 red chilli, finely chopped, seeds discarded.
  • 1/2 Tbsp Lebanese seven spice powder
  • salt and pepper
  • handful of fresh mint
  • handful of fresh oregano
  • handful of pine nuts
  • coconut oil

Directions

  1. Scoop the meat of the courgette. Place it into a tea towel and squeeze out the excess moisture. 
  2. Heat a frying pan with a little coconut oil. Fry the onion and garlic over a moderate heat until it is golden brown and fragrant. 
  3. Add the parma ham and cook for a couple of minutes until crispy. 
  4. Add the minced lamb to the pan and cook it until it is all brown – about 5 minutes. 
  5. Add the mushrooms and chopped courgette meat (removed from the courgettes) to the pan and cook them through – about 5 minutes. 
  6. Add the Lebanese seven spice powder, salt and pepper to the pan and cook for a couple of minutes until fragrant. 
  7. Fill the courgettes with the mince mixture, top with the pine nuts, and place on an oven tray, and cook in the oven at 180 degrees C for 8-10 minutes until the courgettes have softened.
  8. Garnish the filled courgettes with the pine nuts, fresh herbs and a little freshly ground black pepper.
  9. Serve with a simple salad to make a complete meal. 

Music to go with it…
Listen on Spotify: Damien Jurado – Brothers and Sisters of the Eternal Son

 

 

 

 

 

Broccoli with Fried Garlic

Dinner, , , ,

Broccoli with fried garlic

Some nights it is nice to have a few recipes that you can throw together quickly for a healthy meal. This is one of my favorites. Served together with sweet potato chips cooked in our Air Fryer and a pan fried lamb tenderloins with basil mint pesto sauce it is a delicious after work meal.

Ingredients

  • 1 Broccoli head
  • 5 garlic cloves
  • Salt and pepper
  • 1 tbsp coconut oil for frying
  • Splash of olive oil

Directions

  1. Cut the broccoli into bite sized florets. Make sure to use the stem as well as this is the most nutritious part of the broccoli.
  2. Steam the broccoli for 7 minutes.
  3. In the meantime, heat the coconut oil in a frying pan and fry the garlic until crispy.
  4. When the broccoli is done, transfer to a bowl, add a splash of good quality olive oil and sprinkle with the garlic, sea salt and black pepper.

Music to go with it…
Listen on Spotify: Paolo Nutini – Caustic Love